I looooooove chilli! It’s my go to meal when I’m never sure of what to make, but I always make it differently depending on what I have in my kitchen. This isn’t my first chilli recipe, as I have written a couple back on my Tumblr, but with only six ingredients, I think this is my easiest recipe yet.

The reason why I decided to share this recipe with you guys before is because sometimes a recipe can be so simple, you don’t always think to make it that way. When my dad makes a chilli, and he makes a mean one, he will spend a good couple of hours in the kitchen with a counter full of ingredients! I just don’t have time for that. I need something I can throw in and freeze for later if needed.

This wasn’t a planned recipe. I was simply walking around my kitchen and I just knew that I needed to get through what I had before I do another shop. I mean, I’m broke after all! So I had a look around and threw everything in. The reason why this is a cheating meal is because, as done before, I grabbed a flavour packet to give it that chilli boost! Naughty? Maybe. Attractive? Not quite, hence the lack of photos. Tasty? Of course!


So, let’s get started with the recipe!

serves 4


2 tins chopped tomatoes

2 tins kidney beans

1 tin sweetcorn

1 packet fajita seasoning

300g brown rice (or 4x recommended serving for 1 person)

vegan cheese



either place a large pan on a low/medium heat, or in a slow cooker on high and throw in the tomatoes, kidney beans and sweetcorn. Stir and leave for 20 minutes.

return to the pot and add he seasoning. Stir and leave again for a further 20. When you return, this is the time to start boiling the rice!

Once the rice is boiled, the chilli should also be done. Place in a bowl and crumble the cheese on top.

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